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man, sorry to hear that. and slightly sad too. Eh, their loss. But hey, I'm more of the "from scratch" kind of guy.

I am assuming you are responding to me. It's actually not what you are assuming. I am old, well sort of old, and worked during the height of the rejection of La Grande Cuisine in very cutting edge places both in the US and in Europe. It wasn't made because the classics were out, not because corners were cut. I am interested to hear it is back, though. And not disappointed.

I think xantan gives the best texture but just work it in a little bit of the liquid you want to thicken 1st with a mortar and pastel, trying to get as little bubbles in it as possible. Then add that thick gloop to your main pot of product and slowly incorporate. I find that this method gives you minimal trapped air bubbles.

I'd be curious what recipes you guys have? I just started into French cooking and most of my focus has been on veloute and espangole. Right now I just have a mushroom and onion veloute, and a tarragon veloute I like.

I'd use whatever 'flavorings' work good with your stock. The last veloute I made was seafood version. But then I took some and mixed in sweet peppers and some with squid ink. Tri colored 'base' on the plate under some scallops. I didn't use roux but then again I had the time to reduce everything down. Worked fine without roux. (I took a couple hours slow reduction )

And then that's not including making chowder or chicken pot pie or whatever soup at home...

Second that! With chicken, depending on how you are cooking it, you might want to switch out the white wine with some kind of flavored/herbed vinegar for a slight acid touch. Over green veg and rice, try something a little Asian, shaoxin wine, roasted garlic and deep fried shallots, oyster sauce etc. Possibilities are endless!